Thai flavours with modern cooking techniques, nothing sums up our menu more than our white snapper papillote, a french cooking applied to a Thai dish, this fish is a firm favourite for anyone who isn't a fan of fried food.

White Snapper Papillote

Ingredients:

White snapper

Oil

Chinese wine

Ginger

Galangal

Lemmon grass

Kaffir lime leaves

Flowering chives

Garlic

Amount:

1 fillet

1 tablespoon

1 teaspoon

5 slices

5 slices

1 stem

2 units

10gms

2 cloves

Instructions:

1. In a piece of buttered paper or tinfoil, place the chives cut into 3 cm long strips and the fish, without skin, sliced in strips of 3 cm wide.

2. Sprinkle with oil, Chinese wine, and the juices of the crushed ginger, galangal, kaffir lime leafs and lemongrass. Chop the garlic and sprinkle on top as well. Season with a pinch of salt and sugar.

3. Wrap the papillote as if it was a candy, putting together the sides and rolling them down until lightly tight. Then twist the edges, or roll them until you have a sealed package.

4. When the package is in the oven it will cook with the juices in a vapor-like chamber. Cook at a 170°C for 10 min, this for a 500 gm filet. The time may vary depending on the size.

Vegetarian option: Replace the fish with slices of eggplant and zucchini (one slice of each per person) and shiitake mushrooms and water spinach or asparagus in pieces no larger than 5 cm